CN102077880A - Technology for processing black tea by Meizhan and Qilan tea leaves - Google Patents
Technology for processing black tea by Meizhan and Qilan tea leaves Download PDFInfo
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- CN102077880A CN102077880A CN 201010589687 CN201010589687A CN102077880A CN 102077880 A CN102077880 A CN 102077880A CN 201010589687 CN201010589687 CN 201010589687 CN 201010589687 A CN201010589687 A CN 201010589687A CN 102077880 A CN102077880 A CN 102077880A
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Abstract
The invention discloses a technology for processing black tea by Meizhanand Qilan tea leaves, comprising the following processes: 1) picking, namely picking fresh Meizhan or Qilan tea leaves to obtain tea leaves; 2) drying, namely spreading and drying the tea leaved until the moisture in the tea leaves is evaporated and the tea leaves are in withering state; 3) kneading and twisting, namely placing the dried tea leaves into a knead entwist machine to be kneaded and twisted for 1-1.5 hours at the speed of 48-52 rounds per minute; 4) fermenting, namely placing the kneaded and twisted tea leaves in the environment with the temperature of 25-30 DEG C and the humidity of 40-45% to be fermented for 7-15 hours; and 5) baking and aroma raising, namely baking the fermented tea leaves at the temperature of 120-150 DEG C for 30-40 minutes. Compared with the prior art, the aroma of the black tea prepared by adopting the technology for processing black tea by Meizhan or Qilan tea leaves in the invention is elegant and lasting, the liquor colour is reddish yellow, the leaf bottom is tender, uniform and bright, and the tea flavour is thick, savoury and mellow, thus the black tea is a good item.
Description
Technical field
The present invention relates to a kind of tea-manufacturing technology, relate in particular to that a kind of plum accounts for or the black tea processing technology of strange blue tealeaves.
Background technology
Tealeaves belongs to " Theaceae ", dicotyledon, and about 30 belong to, and 500 kinds, be distributed in the torrid zone and subtropical zone, China has 14 to belong to 397 genus, various places on the south the main product the Changjiang river.We process with regard to being meant the leaf with tea tree by tealeaves in general, can directly steep a kind of drink of drink with boiling water.Tealeaves is divided into green tea, black tea, oolong tea, white tea and black tea etc. by processing technology and color and luster.The kind of the mouthfeel of millet paste and quality and tealeaves and processing process all have very confidential relation.
Mei Zhancha originates in Anxi sandy fields where reeds grow, and the tea bar is sturdy, grow up, obstruct fertile, internode is long, and the color and luster breen is with kermesinus slightly, red pointing out, and the soup look is coated with Huang or orange, rich aromatic.Strange blue tea originates in the southeast Nan Huashan of Xingning City, Guangdong, and profile is tightly tied sturdy, color and luster Wu Run, the soup look yellowish green is limpid, orchid gives off a strong fragrance, flavour mellow smooth time sweet, the green red margination of the blue or green abdomen of the base of a fruit endures repeated infusions at the bottom of the leaf.Since Mei Zhancha and Qi Lan tea to hold tender property relatively poor, blue or green hot flavor is heavier, the oolong tea of making among the people do not appear in the newspapers for plum being accounted for the concrete technology that tea or strange blue tea is prepared into black tea more.
Summary of the invention
The purpose of this invention is to provide a kind of plum is accounted for or strange blue tealeaves is made the processing technology of black tea.
For achieving the above object, processing technology of the present invention comprises following operation: 1) pluck: the harvesting plum accounts for or strange blue fresh tea leaf obtains dark brownish green; 2) air blue: with dark brownish green airing, water evaporates is to the state of withering in the tealeaves; 3) knead:, kneaded 1-1.5 hour for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue; 4) fermentation: the dark brownish green temperature that places after will kneading is the 25-30 degree, and humidity is in the environment of 40%-45%, ferments 7-15 hour; 5) oven dry Titian: under the dark brownish green 120-150 of the placing degree temperature after will fermenting, toasted 30-40 minute.
The plum of plucking in the harvesting operation of the present invention accounts for or strange blue fresh tea leaf is a bud one leaf.Since Mei Zhancha and Qi Lan tea to hold tender property relatively poor, implement the tender quality that can guarantee black tea infusion of adopting.
The air blue time is 13-17 hour in the air blue operation of the present invention, stirs 3-7 time dark brownish green in the air blue process.Because in the air blue process, dark brownish green slight fermentation causes being deposited in lower floor or middle dark brownish green heat raises, and takes place " red stain ", influences tea leaf quality, in time to stir the moisture and the hot water that can make in dark brownish green and in time distribute, air blue is more even, better effects if.
The dark brownish green meeting generation in the operation rear section caking phenomenon of kneading of the present invention need carry out to guarantee follow-up fermentation procedure smoothly to becoming the dark brownish green vibration block-separating and sifting of piece.
Compared with prior art, aloof from politics and material pursuits lasting by the black tea fragrance that plum of the present invention accounts for or the black tea processing technology of strange blue tealeaves is made, to be with redly in the soup look Huang, tender even bright at the bottom of the leaf, tea flavour is dense aromatic, is good merchantable brand.
The specific embodiment
Plum of the present invention accounts for or the black tea processing technology of strange blue tealeaves comprises following operation: 1) pluck: pluck that plum accounts for or strange blue fresh tea leaf obtains dark brownish greenly, the plum of plucking in this harvesting operation accounts for or strange blue fresh tea leaf is a bud one leaf; 2) air blue: with dark brownish green airing, water evaporates is to the state of withering in the tealeaves, and the air blue time is 13-17 hour in the air blue operation of being somebody's turn to do, and stirs 3-7 time dark brownish green in the air blue process; 3) knead:, kneaded 1-1.5 hour for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue; After this kneaded operation, part is dark brownish green, and caking phenomenon can take place, need be to becoming the dark brownish green vibration block-separating and sifting of piece; 4) fermentation: the dark brownish green temperature that places after will kneading is the 25-30 degree, and humidity is in the environment of 40%-45%, ferments 7-15 hour; 5) oven dry Titian: under the dark brownish green 120-150 of the placing degree temperature after will fermenting, toasted 30-40 minute.
Below in conjunction with specific embodiment the present invention is further specified:
Embodiment 1:
Plum of the present invention accounts for or the black tea processing technology of strange blue tealeaves comprises following operation: 1) pluck: the plum of plucking a bud one leaf accounts for or strange blue fresh tea leaf obtains dark brownish green; 2) air blue: with dark brownish green airing 13 hours, water evaporates was stirred 3 times dark brownish green in the air blue process to the state of withering in the tealeaves; 3) knead:, kneaded 1 hour for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue; After kneading operation, to becoming the dark brownish green vibration block-separating and sifting of piece; 4) fermentation: it is 25 degree that dark brownish green after will kneading places temperature, and humidity is in 45% the environment, to ferment 7 hours; 5) oven dry Titian: dark brownish green the placing under the 120 degree temperature after will fermenting, toasted 40 minutes.
Embodiment 2:
Plum of the present invention accounts for or the black tea processing technology of strange blue tealeaves comprises following operation: 1) pluck: the plum of plucking a bud one leaf accounts for or strange blue fresh tea leaf obtains dark brownish green; 2) air blue: with dark brownish green airing 17 hours, water evaporates was stirred 7 times dark brownish green in the air blue process to the state of withering in the tealeaves; 3) knead:, kneaded 1.5 hours for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue; After this kneads operation, to becoming the dark brownish green vibration block-separating and sifting of piece; 4) fermentation: it is 30 degree that dark brownish green after will kneading places temperature, and humidity is in 40% the environment, to ferment 15 hours; 5) oven dry Titian: dark brownish green the placing under the 150 degree temperature after will fermenting, toasted 30 minutes.
Embodiment 3:
Plum of the present invention accounts for or the black tea processing technology of strange blue tealeaves comprises following operation: 1) pluck: the plum of plucking a bud one leaf accounts for or strange blue fresh tea leaf obtains dark brownish green; 2) air blue: with dark brownish green airing 15 hours, water evaporates was stirred 5 times dark brownish green in the air blue process to the state of withering in the tealeaves; 3) knead:, kneaded 1.2 hours for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue; After this kneads operation, to becoming the dark brownish green vibration block-separating and sifting of piece; 4) fermentation: it is 28 degree that dark brownish green after will kneading places temperature, and humidity is in 43% the environment, to ferment 10 hours; 5) oven dry Titian: dark brownish green the placing under the 140 degree temperature after will fermenting, toasted 35 minutes.
Claims (4)
1. a plum accounts for or the black tea processing technology of strange blue tealeaves, it is characterized in that it comprises following operation:
Pluck: the harvesting plum accounts for or strange blue fresh tea leaf obtains dark brownish green;
Air blue: with dark brownish green airing, water evaporates is to the state of withering in the tealeaves;
Knead:, kneaded 1-1.5 hour for 48-52 rpm dark brownish green the placing in the kneading machine after the air blue;
Fermentation: the dark brownish green temperature that places after will kneading is the 25-30 degree, and humidity is in the environment of 40%-45%, ferments 7-15 hour;
Oven dry Titian: under the dark brownish green 120-150 of the placing degree temperature after will fermenting, toasted 30-40 minute.
2. a kind of plum according to claim 1 accounts for or the black tea processing technology of strange blue tealeaves, and it is characterized in that: the plum of plucking in the described harvesting operation accounts for or strange blue fresh tea leaf is a bud one leaf.
3. a kind of plum according to claim 1 accounts for or the black tea processing technology of strange blue tealeaves, and it is characterized in that: the air blue time is 13-17 hour in the described air blue operation, stirs 3-7 time dark brownish green in the air blue process.
4. a kind of plum according to claim 1 accounts for or the black tea processing technology of strange blue tealeaves, it is characterized in that: described knead and fermentation procedure between, to becoming the dark brownish green vibration block-separating and sifting of piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010589687 CN102077880A (en) | 2010-12-15 | 2010-12-15 | Technology for processing black tea by Meizhan and Qilan tea leaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010589687 CN102077880A (en) | 2010-12-15 | 2010-12-15 | Technology for processing black tea by Meizhan and Qilan tea leaves |
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| CN102077880A true CN102077880A (en) | 2011-06-01 |
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| CN 201010589687 Pending CN102077880A (en) | 2010-12-15 | 2010-12-15 | Technology for processing black tea by Meizhan and Qilan tea leaves |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN104186835A (en) * | 2014-08-18 | 2014-12-10 | 朱光辉 | Maca leaf black tea and preparation method thereof |
| CN104957299A (en) * | 2015-06-04 | 2015-10-07 | 安顺市西秀区春实绿化苗木有限公司 | Processing method of platycodon root fermented tea |
| CN106615302A (en) * | 2016-12-30 | 2017-05-10 | 罗来辉 | Method for preparing meizhan black tea |
| CN107232342A (en) * | 2017-07-13 | 2017-10-10 | 贵州天沁商贸有限责任公司 | A kind of processing method of only bud black tea |
| CN109090272A (en) * | 2018-08-23 | 2018-12-28 | 开化县龙口香茶业有限公司 | A kind of production method of gold black tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308875A (en) * | 2000-12-26 | 2001-08-22 | 广东省农业科学院茶叶研究所 | Process for preparing black oolong tea |
-
2010
- 2010-12-15 CN CN 201010589687 patent/CN102077880A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308875A (en) * | 2000-12-26 | 2001-08-22 | 广东省农业科学院茶叶研究所 | Process for preparing black oolong tea |
Non-Patent Citations (2)
| Title |
|---|
| 《福建茶叶》 20101025 王振康等 高香型工夫红茶初制加工技术 , 第10期 * |
| 《茶叶通讯》 19911231 李述经 梅占品种的栽培与茶叶采制 , 第1期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621690A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup black tea |
| CN104186835A (en) * | 2014-08-18 | 2014-12-10 | 朱光辉 | Maca leaf black tea and preparation method thereof |
| CN104957299A (en) * | 2015-06-04 | 2015-10-07 | 安顺市西秀区春实绿化苗木有限公司 | Processing method of platycodon root fermented tea |
| CN106615302A (en) * | 2016-12-30 | 2017-05-10 | 罗来辉 | Method for preparing meizhan black tea |
| CN107232342A (en) * | 2017-07-13 | 2017-10-10 | 贵州天沁商贸有限责任公司 | A kind of processing method of only bud black tea |
| CN109090272A (en) * | 2018-08-23 | 2018-12-28 | 开化县龙口香茶业有限公司 | A kind of production method of gold black tea |
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Application publication date: 20110601 |